Low Carb Cloud Bread Chips with only 2 Ingredients

If you heard of cloud bread, you may be aware that it made the internet go crazy. For a good reason though. If you tried it, most likely you appreciate how this carbless cloud bread is a delicious substitute for regular bread, how well it goes with meat, cheese or burgers and how fluffy and soft it is.

But sometimes you want something a little more crunchy to munch on, like you want to dip that chip into the yummy guacamole. Of course you can dip with your veggies too, but how about a chip, completely carb free that looks like a chip, tastes good too while having only 2 ingredients. Why lie? It’s Brilliant!

These are cloud bread chips. Or call them egg chips. I adapted this recipe from Sparkles and Sprinkles.

The beauty of this recipe that it is very quick to prepare and that you can add any of your favorite spices and herbs.

While you may already know that with cloud bread, the key to the recipe is to fluff up the egg whites to stiff peaks, in this chip recipe you don’t need to stiff peak your egg whites, but instead gently whisk them as if you prepare for your omelette. For this recipe you don’t use the whole egg, just the egg whites. Note: If you wonder what to do with left over egg yolks, here’s the good post with 50 recipes to use for left over egg yolks.

For a different varieties of chips I used few different spices, like season-all spice, dried rosemary, thyme, garlic, onion, oregano, crushed red pepper and so on and so forth.

You can add salt too if you wish, but to me it feels like these chips are perfectly salted with no need to add more (because cheese already has salt). It’s great that you can control the amount of sodium that goes into the recipe. Especially because I see many people’s posts on social media that they purchase those Parmesan Crisps from Costco or other supermarkets, but they are way too over-salted. I got one, tried, but unable to eat it because of the sodium content. It’s just feels like I’m eating pure salt.

Preparation method

Preheat oven to 400 degrees (200 Celsius). Spray your muffin pan with non-stick spray. If you don’t have a cooking spray, gently brush the pan with olive oil or avocado oil. If you want to double the amount of chips, then you will need to double the recipe and accordingly use two muffin pans. The one I used is 12-cup silicone muffin pan. In my case I didn’t need to grease my pan and chips come out easy.

Whisk your egg whites, water, add your favorite herbs and spices

Spoon egg white mixture just to cover the bottom of the muffin pan (see photo above). The less you put, the more chips you will have and the crispier they will turn out.

Sprinkle a pinch of cheddar cheese on top of egg mixture. I tried with shredded Mozzarella, the result was delicious too.

Bake for 10 minutes until the edges of your chip are a nice golden brown.

Remove from oven and use a small spatula to help remove the chip from the bottom of your muffin pan. They should come off easy. I like to put chips on their sides, that way they cool off quicker.

Enjoy immediately. My favorite is to dip into fresh guacamole, but of course you can use your dip of choice.

Preheat oven to 400 degrees. Spray your muffin pan with non-stick spray. If you don’t have a cooking spray, gently brush the pan with olive oil or avocado oil. If you want to double the amount of chips, then you will need to double the recipe and accordingly use two muffin pans. The one I used is 12-cup silicone muffin pan. (see photo)

Whisk your egg whites, water, add your favorite herbs and spices

Spoon egg white mixture just to cover the bottom of the muffin pan (see photo above). The less you put, the more chips you will have and the crispier they will turn out.

Sprinkle a pinch of cheddar cheese on top of egg mixture. I tried with shredded Mozzarella, the result was delicious too.

Bake for 10 minutes until the edges of your chip are a nice golden brown.

Remove from oven and use a small spatula to help remove the chip from the bottom of your muffin pan. They should come off easy. I like to put chips on their sides, that way they cool off quicker.

Enjoy immediately. My favorite is to dip into fresh guacamole, but of course you can use your dip of choice.

Notes

For a different varieties of chips use few different spices, like season-all spice, dried rosemary, thyme, garlic, onion, oregano, crushed red pepper and so on and so forth.

I just want to thank you for this amazing recipe! I struggle with chips. It is an addiction honestly to potato foods! But this was amazing. I added all my favorite seasonings n topped half of them with pepperoni! I made mine in a mini muffin pan. They turned out amazing. Half of them were fluffy n half were crispy which i felt was a success for my first attempt. Plus i love the low calorie aspect!!! So much potental to do so much with these!!! I didnt need dipping sauce with mine!!!!!!!

So I am curious as to if you were to blend the cheese in with the eggs do you think it would still be crunchy? I have a Vita-Mix and was thinking of blending all the ingredients together in it then divvying up the eggs in the pan. I will probably try it this weekend and let you know! Love this recipe gotta try it now! Thank you!

HI Jennie, I haven’t tried blending eggs and cheese in a mixer. I just put the cheese on top. I look forward to hearing from you if you decide to give it a shot.. Please let me know how it came out. Good luck… ~ Irina

I really love the cloud bread chips with only 2 ingredients. When I just made them I used 2 eggs white and 1/4 cup shredded cheese and whipped them a little bit in my mixer. Then I just used my 1 tablespoon cookie dough scooper and scooped them into little piles and put them on top of parchment paper on top of my oven stone. They came out fantastic. My son is on a ketogenic type of diet and has really missed chips a lot. These are great. I was curious as to how you have found the best way to store them?

HI Christina… I’m glad you and your son are enjoying these chips. Whipping the batter is even more great idea. For the better crisp. I have not made more than 2 batches at a time, but I did store them in the refrigerator few days. I found that putting them in a toasted oven for a minute or less will bring them back to crispiness…